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1 pound rotini or fusilli pasta, cooked according to package directions

2 garlic cloves

1 tablespoon Dijon-style mustard

1/3 cup red-wine vinegar

2 tablespoons balsamic vinegar

1 tablespoon water

1/4 cup vegetable oil

1/4 cup extra virgin olive oil

Salt and freshly ground black pepper to taste

1/2 cup sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes, drained well and chopped

1/2 pound smoked mozzarella, cut into 1/2-inch cubes

1 (16-ounce) can garbanzo beans, drained and rinsed

4 ounces sliced hard salami, cut into julienne strips

10 to 20 bottled small peperoncini, seeded and cut into julienne strips

1/4 teaspoon dried hot red pepper flakes

1 cup loosely packed fresh flat-leafed parsley leaves, minced

1. In a blender blend garlic, mustard, vinegars, water, oils, salt and pepper until dressing is emulsified.
2. In a very large bowl toss pasta with the dressing; stir in sun-dried tomatoes, mozzarella, garbanzos, salami, peperoncini peppers, red pepper flakes, and parsley.
3. Chill salad, covered, for 1 hour.

Serves 8 to 10.